Food & Drink by Shari Darling For more information on wine and food, go to www.sharidarling.com Gnocchi I love Italian dumplings, called gnocchi, all year-round and especially in the summer. They are a nice alternative to pasta and can be either boiled like spaghetti or baked. While the classic version (pronounced “NYO”-key) is made frommostly potato, gnocchi can be made from any ingredients that can be formed into dough. In the winter and autumn, gnocchi tastes delicious when smothered in a heavier blue cheese or meat sauce. But in the spring, you can prepare the dumplings with lighter ingredients such as chicken broth with a drizzle of olive oil, light cream, fresh asparagus, fresh lemon juice and fresh chives. Finish the resulting dish in freshly grated Pecorino cheese. Delicious! Several types of gnocchi exist, such as Roman-style, potato, Parisian, ricotta and others. In Roman gnocchi, semolina flour is the main ingredient and the little dumplings are baked and tossed with butter and cheese or tomato/meat sauce. Potato gnocchi is made from mashed potatoes, egg and flour. Sweet potato can also be used. These dumplings are often tossed with butter and Parmigiano-Reggiano or gorgonzola cream sauce. Cream-puff dough is used to make Parisian gnocchi, which are then pan fried and tossed with fresh herbs. Ricotta, flour and egg are used to make ricotta gnocchi. Nowadays, at the local supermarket, gluten-free gnocchi made from rice or other gluten-free grains can be purchased. Now a full-time caregiver to my husband Jack (with Alzheimer’s), I simply do not have time to prepare gnocchi from scratch at home. I purchase these little dumplings frozen at the supermarket or, sometimes, I buy the dried style from our local Italian deli. I love Gnocchi di Patate Al Tartufo! This is truffled gnocchi made with potato. The truffles add a lovely earthy flavour. Because the prosciutto and cheese are salty, either a crisp dry white or full-bodied red will work with this dish. When well made, gnocchi are like little fluffy clouds. Place the frozen dumplings in a pot of rolling, salted water. When the dumplings float to the surface, drain them and prepare the sauce accordingly. The nutritional value of gnocchi depends on many variables, including the ingredients from which they are made (such as potato, ricotta, semolina flour or rice) and the type of sauce used. Whole-grain versions will have three times the fibre as any gnocchi made from white flour. If you want to sip brut sparkling wine or a crisp, dry white wine with dinner, prepare a sauce of extra virgin olive oil, fresh lemon juice and salty cheese. Add asparagus. The tanginess of fresh lemon juice and saltiness of the cheese demand a light, crisp white wine. Wines that will work with this summer gnocchi include Sauvignon Blanc, Pinot Gris, Pinot Grigio and dry Riesling. Vermentino, Verdicchio and Soave are Italian whites that will also complement spring cuisine. At the LCBO, Verdicchio can range from $10 to $30 per bottle. So choose one that will harmonize with the quality and occasion of your spring cuisine. I like a light cream-and-cheese sauce, which complements both white and red wines. Here’s a super simple recipe: 46 | www.snowbirds.org
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